Nutritional Facts

Directions

Place sandwich cookies in a food processor; cover and process until finely chopped. Dissolve espresso powder in boiling water. Add espresso mixture and cream cheese to cookie crumbs. Cover and process until smooth. Stir in coffee beans if desired.

Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.Yield: about 4 dozen.

Originally published as Mocha Cream Truffles in Country Woman Christmas
Annual 2011, p68

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.